Coley with beurre blanc, fried herbs and mixed herb oil
Fish and beurre blanc is a beautiful combination, and the classic sauce is much easier to make than you might think. We love to garnish the dish with a mixed herb oil to add pops of colour and flavour, along with some crispy fried herbs.
Ingredients
- 4 coley fillets
- 200g of unsalted butter , cold, cubed
- 150ml of white wine
- 2 shallots , finely diced
- 2 tbsp of fresh chives , finely chopped
- 1 handful of basil leaves
- 1 handful of coriander leaves
- mixed herb oil, for garnish
- neutral oil, for cooking
- iced water
Method
Heat a frying pan over medium heat and add a splash of oil. Add the coley portions, skin-side down. Season and cook for 4 minutes, or until the skin has begun to turn golden around the edges. Turn the fish over and cook for 1–2 minutes more, then set aside to rest in the pan
To make the beurre blanc, place the cubes of butter in a small bowl set over a larger bowl of ice. Combine the wine and shallots in a pan and bubble over high heat until reduced by half
- 200g of unsalted butter , cold, cubed
- iced water
- 150ml of white wine
- 2 shallots , finely diced
Once the liquid has been reduced, add the butter a couple of cubes at a time, whisking to combine each addition before adding the next
Strain the sauce through a sieve and add the chives and some seasoning
- 2 tbsp of fresh chives , finely chopped
To make the crispy herbs, heat a centimetre of oil in a small frying pan. Add the basil and coriander leaves a few at a time, taking care as they will spit as they release their water. Drain on kitchen paper
- neutral oil, for cooking
- 1 handful of basil leaves
- 1 handful of coriander leaves
Serve the coley portions with the beurre blanc around the outside, then add dots of herb oil to finish
- mixed herb oil, for garnish
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Coley with beurre blanc, fried herbs and mixed herb oil
